Chicken heart nuggets
(at time of publication)
- 500g chicken mince
- 500g skinless boneless chicken thighs
- 1 small onion
- 1 large apple, peeled
- 1 ½ cups fresh breadcrumbs
- 2 salt-reduced chicken stock cubes, crumbled
- 1 cup dried breadcrumbs
- 1 cup crushed sour cream-flavoured crispschipsX
- 4 Agria potatoes, peeled
- 1 tablespoon sunflower oil
- 200g fresh beans, sliced lengthways
- 3 medium carrots, peeled oil spray
1 Place chicken mince in a large bowl. Roughly slice chicken thighs and place in a food processor to finely chop. Add minced thigh back to chicken mince and blend together.
2 Peel onion and leave root intact. Finely grate onion then add flesh and juice to mixing bowl. Similarly prepare apple then add to mixing bowl. Sprinkle over fresh breadcrumbs and crumbled stock cubes. Mix well with wooden spoon.
3 Line a chopping board with plastic wrap. Place mince mix on board and cover with another plastic wrap layer. Press and spread mix out until it is just over 1cm thick.
4 In a shallow dish mix dried breadcrumbs and crushed crisps well. Use a small 3-4cm-diameter heart-shaped cookie cutter to cut nuggets, dipping in water between each nugget. Place nuggets in crumb mix and coat by pressing into mix. Turn over and press again.
5 Cut potatoes in fine sticks. Place directly onto baking paper on an oven tray and drizzle over oil. Toss well to coat chips. Cook in hot oven for 12 minutes. Turn chips over and cook for 12-15 more minutes.
6 To cook nuggets, heat a large non-stick pan and add a little oil spray. Fry lightly on each side for 2 minutes. Serve with steamed beans and carrots and oven chips.
To freeze: For free-flow nuggets, first place nuggets on a plastic wrap-covered tray and freeze for up to 1 hour. Then place in smaller quantities in freezer bags. To thaw, remove the quantity you need and allow to defrost at room temperature for about 1/2 an hour. Shallow-fry to serve.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 4g
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